Process for manufacture of cheese

Details Process for manufacture of cheese Process for manufacture of cheese

1977-11-30

1983-04-05

Nafe, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 35, 426 42, A23C 1905, A23C 912

Patent

active

043791700

ABSTRACT:
A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.

REFERENCES:
patent: 3156568 (1964-11-01), Hargrove et al.
patent: 3975544 (1976-08-01), Kosikowski
patent: 3988481 (1976-10-01), Coulter et al.
Silverman et al., Observations on Cheese Flavor Production by Pure Chemical Compounds, J. Da. Sci., vol. 36, 1953, (p. 574).
Kosikowski et al., Changes in Cheddar Cheese by Commercial Enzyme Preparations, J. Da. Sci., vol. 58, 1975, (pp. 963-970).
Jolly et al., A New Blue Cheese Food Material from Ultrafiltrated Skim Milk and Microbial Enzyme-Mold Spore Reacted Fat, J. Da. Sci., vol. 58, No. 9, 1975, (pp. 1272-1275).

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